6 ounces pea vines
2 cups thinly sliced sugar snap peas
2 cups freshly shucked or frozen peas, blanched
1/4 cup chopped dill
1/2 cup mint leaves
1/2 cup finely grated pecorino
2 tablespoons olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
1/3 cup pistachios
Toss the pea vines in a bit of olive oil and sea salt then grill or broil until charred in parts, about 3-4 minutes.
In a large bowl combine the sugar snap peas, blanched peas, herbs and pecorino. Toss with olive oil, lemon zest and lemon juice. Stir in the pistachios and finish with flake salt. Some freshly cracked black pepper is nice too. Taste and adjust as you see fit.
Recipe by Not Without Salt at http://notwithoutsalt.com/spring-pea-salad/